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Posted: 4/29/2011 6:29:21 PM EDT
[#1]
Yep , for steak get it about 500 degrees and 3 - 5 minutes , done perfect !
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Posted: 4/29/2011 6:30:18 PM EDT
[#2]
Yes, increases smoke flavor and conserves fuel.
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Posted: 4/29/2011 6:35:22 PM EDT
[#3]
Quoted:
Yes, increases smoke flavor and conserves fuel. Exactly |
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Posted: 4/29/2011 6:37:15 PM EDT
[#4]
Quoted:
Quoted:
Yes, increases smoke flavor and conserves fuel. Exactly Truf! |
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Posted: 4/29/2011 6:38:26 PM EDT
[#5]
Quoted:
Yes, increases smoke flavor and conserves fuel. Perfection. 
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Posted: 4/29/2011 6:40:24 PM EDT
[#6]
Quoted:
Quoted:
Quoted:
Yes, increases smoke flavor and conserves fuel. Exactly Truf! Good answer |
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Posted: 4/29/2011 6:40:31 PM EDT
[#7]
Depends on what I'm grilling.
Sometimes yes, sometimes no. If you are going to be a grill master you need to know how to operate your grilling equipment in conjunction with what you will be grilling!!! |
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Posted: 4/29/2011 6:43:40 PM EDT
[#8]
Quoted: + eleventy billion.Quoted: Quoted: Yes, increases smoke flavor and conserves fuel. Exactly Truf! Fortunately, those who do not close the lid make it easy for those of us who do to smugly revel in our superiority. |
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Posted: 4/29/2011 6:55:51 PM EDT
[#9]
Silliest question. Ever.
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Posted: 4/29/2011 6:56:51 PM EDT
[#10]
Quoted: Yep , for steak get it about 500 degrees and 3 - 5 minutes , done perfect ! that's med well  |
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Posted: 4/29/2011 6:58:03 PM EDT
[#11]
Quoted:
Quoted:
Yep , for steak get it about 500 degrees and 3 - 5 minutes , done perfect ! that's med well
Yep, over done
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Posted: 4/29/2011 7:02:43 PM EDT
[#12]
Quoted:
Yep , for steak get it about 500 degrees and 3 - 5 minutes , done perfect ! Have you been spying on me?? |
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Posted: 4/29/2011 7:05:26 PM EDT
[#13]
Quoted:
Quoted:
Yep , for steak get it about 500 degrees and 3 - 5 minutes , done perfect ! that's med well
3-5 minutes, how thin are the steaks you cook?  3-5 minutes and the steak would still be cold with the slabs I buy.
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Posted: 4/29/2011 7:07:20 PM EDT
[#14]
yes, with my Holland grill I have to keep the lid closed or it will never heat up.
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Posted: 4/29/2011 7:48:46 PM EDT
[#15]
Quoted:
Quoted:
Quoted:
Yep , for steak get it about 500 degrees and 3 - 5 minutes , done perfect ! that's med well
3-5 minutes, how thin are the steaks you cook? 3-5 minutes and the steak would still be cold with the slabs I buy.Yup. I prefer my steaks to be at LEAST an inch thick. |
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Posted: 4/29/2011 7:56:18 PM EDT
[#16]
Take the meat out of the fridge at least 30 min before you grill it.
Shut the lid. |
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Posted: 4/29/2011 8:01:18 PM EDT
[#17]
Yes
I opened the thread thinking it would be about the toilet. |
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Posted: 4/30/2011 3:27:13 AM EDT
[#18]
Depends on what I'm grilling.
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Posted: 4/30/2011 3:29:25 AM EDT
[#19]
It depends on what I'm grilling, but the lid is closed far more than it's open.
I liken it to a coal fired oven. Generally speaking, I don't cook with my oven door open either. And even here, depending on what I'm doing, there are exceptions. EDIT: The lid is up for anything that's the outdoor equivalent of cooking on my stove-top, in the kitchen. |
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Posted: 4/30/2011 3:31:35 AM EDT
[#20]
Almost always.
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Posted: 4/30/2011 3:58:20 AM EDT
[#21]
Quoted:
I stayed at a vacation house that had a Holland. Holy shit, that thing sucked to try to use for the first time. We were pissed and dinner took like 3 hours to cook.
yes, with my Holland grill I have to keep the lid closed or it will never heat up. Kharn |
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Posted: 4/30/2011 4:04:45 AM EDT
[#22]
Quoted: Quoted: Quoted: Yep , for steak get it about 500 degrees and 3 - 5 minutes , done perfect ! that's med well Yep, over done You guys must eat cheap cardboard thin steaks. I like my steak medium rare and they usually take about 12-14 mins starting at 600 degrees for the sear then letting it cool down to 400-450 as it cooks.
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Posted: 4/30/2011 4:08:11 AM EDT
[#23]
Quoted: Quoted: Quoted: Yep , for steak get it about 500 degrees and 3 - 5 minutes , done perfect ! that's med well 3-5 minutes, how thin are the steaks you cook? 3-5 minutes and the steak would still be cold with the slabs I buy.Cold? The steaks should start at room temperature. |
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Posted: 4/30/2011 4:08:47 AM EDT
[#24]
You must close the lid!
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Posted: 4/30/2011 4:27:58 AM EDT
[#25]
Quoted: Depends on what I'm grilling. Sometimes yes, sometimes no. If you are going to be a grill master you need to know how to operate your grilling equipment in conjunction with what you will be grilling!!! |
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Posted: 4/30/2011 4:35:09 AM EDT
[#26]
depends what's on the grill.
tenderloins...yes thick steaks...yes chicken or chops....only before the sauce hot dogs and hamburgers...no
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Posted: 4/30/2011 4:39:36 AM EDT
[#27]
I thought we were talking about toilets
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Posted: 4/30/2011 4:43:46 AM EDT
[#28]
Quoted: Quoted: Quoted: Yep , for steak get it about 500 degrees and 3 - 5 minutes , done perfect ! that's med well 3-5 minutes, how thin are the steaks you cook? 3-5 minutes and the steak would still be cold with the slabs I buy.+1. No shit. Even cooking inside in a 500 degree oven (after searing on a raging hot cast iron skillet for 30 seconds on each side), my normal 1-1.5" steaks are 2 minutes on each side for medium-rare. It takes a bit longer on my grill, because it's hard to keep charcoal that damned hot. And if I'm cooking a real slab of a steak, it's longer still. So...that's 1 minute on the burner (which was sitting on a high flame for like 10 minutes before the steak ever touched it), and 4 minutes total in a 500F oven. 5 minutes. Medium-rare. The only way I'd end up with medium well, would be to use thin steaks not suitable for grilling (i.e. - something I'd use as fajita meat, or whatever). |
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